Method

Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

Combine the chicken, rice, mint, salad leaves and dates in a bowl.

Combine cinnamon, honey (optional) and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.